Corman knot | Corman International

Ingredients

• 250 g T55 flour
• 250 g
• 80 g cocoa powder
• QS red food colouring
• 10 g salt
• 70 g sugar
• 20 g yeast
• 330 g milk
• 50 g Extra concentrated butter 99.9% fat – Sheet
• 835 g T55 flour
• 835 g T45 flour
• 65 g yeast
• 860 g milk
• 30 g salt
• 190 g sugar
• 165 Extra Concentrated Butter 99,9% fat – Block
• 1 kg Extra concentrated butter 99.9% fat – Sheet
• 950 g Gianduja chocolate
• 200 g egg yolks
• 200 g milk
• QS salt
• 250 g water
• 250 g raw sugar
• 100 g Glucose syrup (43 DE)
• 70 g gum arabic